Quick and Easy Vegetarian Salad

Quick and Easy Vegetarian Salad

 

 

This Quick and Easy Vegetarian Salad is so simple to throw together for a busy weeknight meal. But don’t be fooled by all those plants. This balance of vegetarian protein, healthy fats, and whole grains makes this salad surprisingly satisfying. Try it this week for meatless Monday!

 

To make, you’ll cook quinoa according to instructions. I love cooking quinoa in vegetable broth for a little extra flavour. If you’ve got leftover quinoa – even better! 

 

Meanwhile, you can prep and assemble the salad ingredients. The dressing is made from a few simple ingredients – extra virgin olive oil, red wine vinegar, garlic, salt and pepper. If you’re a garlic fan, you’ll love this dressing. If you’re not a garlic fan, feel free to omit. 

 

This Quick and Easy Vegetarian Salad recipe is the perfect thing to make when you haven’t planned ahead. It requires very little cooking, and is loaded with plant-based protein and healthy fats. This is a staple summer meal in my home, made even better with fresh garden cherry tomatoes and lettuce – yum! 

 

Quick and Easy Vegetarian Salad 

 

20-Minute Quick and Easy Vegetarian Salad

 

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20-Minute Quick and Easy Vegetarian Salad

Quick and Easy Vegetarian Salad


  • Author: Real Good Eats
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 1 Serving

Description

This quick salad is so simple to throw together for a busy weeknight meal. But don’t be fooled by all those plants. This balance of vegetarian protein, healthy fats, and whole grains makes this salad surprisingly satisfying. Try it this week for meatless Monday!


Ingredients

1/4c dry quinoa
1/2c vegetable broth
2C romaine lettuce, washed and torn into bite size pieces
½ large avocado (or 1 small), skin removed and sliced
Cherry tomatoes, halved, to taste
1/2c edamame beans
1 small clove garlic, minced
1Tbsp extra virgin olive oil
1 Tbsp red wine vinegar

Instructions

  1. Add quinoa and vegetable broth to small pot and bring to a boil. Reduce heat, cover and simmer until water is absorbed, about 10 minutes. Let cool completely.
  2. Plate lettuce, avocado, tomatoes, edamame and cooked quinoa.
  3. Mix oil with vinegar and add garlic. Drizzle over salad and enjoy immediately.

Keywords: quinoa, vegetarian salad, 20-minute recipe, avocado, edamame

 

 

 

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